Enjoy this gluten and dairy-free recipe for Low Carb Coconut Crunchies
2 cups nut or seed flour of choice (I used ground sunflower seeds – it is budget friendly and super high in vitamin E. But almond, pecan or macadamia flour will work too)
1/4 cup chia seeds (optional or swop with poppy seeds – it adds to the crunch, fibre and healthy omega 3 fats!)
1 1/2 cup almonds, sliced
1 cup desiccated coconut
1/4 cup coconut flour
3/4 cup xylitol or erythritol
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp gelatine (I use Sally Anne Creed’s brand – but store bought is ok)
4 tbsp cold water
Preheat the oven to 180C and line a rectangular brownie pan or pyrax pan with baking paper.
Mix the gelatine and water in a small bowl and allow to bloom.
Melt the butter on medium heat and add the sweetener of choice. Stir frequently until the mixture boils with and makes frothy bubbles. (3 – 5 minutes.)
Mix all the rest of the dry ingredients together.
Remove the butter mix from the heat and gently stir in the gelatine mix. It might bubble a bit at first.
Mix the Low carb butter syrup mixture into the dry ingredients, mix till well combined and press into your prepared pan. (I bake mine in 2 square brownie pans – it gives me the perfect thickness.)
Bake for 20 – 25 minutes until golden brown.
Allow to cool for a minute or two and then lift out and cut into 40 blocks. The cookies will harden upon cooling. Store in an airtight container.
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Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.